4cod fillets / loins or other firm flesh white fish like bass, haddock, halibut or tilapia
5cupswateror enough to fully submerge the fish
2teaspoonssalt
2garlic clovescrushed
2 to 3bay leaves
Serving suggestion
freshly ground black pepperto taste
extra virgin olive oilfor drizzling
lemon wedgesoptional
Prevent your screen from going dark
Instructions
Choose a pot that will fit all the pieces of fish without crowding. Add water, salt, crushed garlic and bay leaves and bring it to a simmer.
When you feel the aroma of the garlic, after about 5 minutes simmering, lower the fish fillets into the liquid. Wait for a moment and when it just starts simmering again, remove the pot from heat. Put the lid on.
Let the fish poach in the closed pot with hot broth for 10 minutes (for up to 1 inch thick fillets) to 15 minutes (for thicker pieces).
Gently remove the fish with a slotted spoon or strainer, and serve immediately with a drizzle of extra virgin olive oil and freshly ground black pepper.
Notes
The fish must be at room temperature before start cooking. If the fillets are frozen, thaw in the refrigerator overnight and let them sit in the counter for about 20 minutes previous to cooking.If poaching fillets with the skin on, score the skin with a few diagonal cuts to prevent the fish from curling during cooking.Please see post for ingredient variations and more ideas on fish poaching liquid flavors.